Before I knew there were a collection of restaurants, my only exposure to Buddha Bar was the music compilation. The venue definitely suits the music, there’s even a DJ and I’m sure I heard a few chill lounge tracks from the albums. With a giant statue of Buddha overlooking the dining area and Asian touches throughout, they definitely create a mood that seems more suited to lifestyle dining than just heading to a restaurant.

From their recent press release:

Chef Gregg Fortunato’s new appetizers at lunch service include Big Eye Tuna Flatbread for $8 and Miso Black Cod Lettuce Cups priced at $10. New standout entrée salads, priced at $14 each, include an Asian Style Wedge with a Choice of Chicken or Shrimp; Thai Beef Salad or the delectable Green Papaya Salad with a Choice of Duck or Shrimp. Entree choices to beckon lunch-goers are the Kurobuta BLT, a Korean BBQ Sandwich, Kobe Beef Sliders, Japanese Sea Bass Tacos or the Buddha Bar Fish & Chips which range in price from $13 to $16. The new additions will be available for lunch service only Monday through Friday from 11:30 a.m. to 2:30 p.m.; Saturday and Sunday from 12 p.m. to 2:30 p.m.

For the most part the food and service were excellent, though at times it felt like I was in one or two servers’ way, or that I couldn’t finish my water fast enough for them to offer to refill it. The tables and chairs don’t seem terribly well suited for the long-legged or tall diner, so that may have added to my discomfort. For starters they brought out their Buddha Bar (salmon, yellowtail, spicy tuna, snow crab wrapped in a cucumber “paper”) and Mass sushi rolls, then an eel-based roll after a member of our party disclosed a shellfish allergy and some Thai Beef Tataki skewers that were amazing–I found myself slowly sliding the plate away from others’ notice–and the Big Eye Tuna Flatbread which is also offered to lounge patrons as a complimentary treat while they enjoy cocktails.

We got a pretty good range of entrees: the Korean BBQ Sandwich, Kobe Beef Sliders, Japanese Sea Bass Tacos and the Buddha Bar Fish & Chips and there was some sharing, but definitely some standout dishes. Thankfully my friend was willing to trade her BBQ sandwich for one of my sliders and I feel that she made the better choice. Sliders are not always the easiest thing to pull off and for advertising that they were Kobe beef, these turned out surprisingly dry as if the size factor was working against them. My other friend was over the moon about her fish tacos, so I think I’ll be better informed for a future visit.

It’s hard to judge the time factor as there were about 8 of us and at the best of times, a group lunch like that takes well over an hour, but food came relatively quickly with enough time for us to chat and not feel rushed. Depending on starters or cocktails, the meals might have come to at least $20 or so per person, so it won’t be for everyone, but to change it up during the week or for a group outing, Buddha-Bar is a very impressive venue. We were there before the bulk of their lunch crowd, but when it fills up, you might find the noise level a touch above that for intimate conversation. The high ceilings, decor and spacious room would lend the venue to having a dance floor–especially since they have a DJ–however it’s said that patrons are free to dance at their tables–yeah, right. It was a fun time for lunch and I look forward to visiting again for happy hour!

Links
Buddha Bar DC: Facebook
OpenTable
Yelp
Urbanspoon

I got ALL of that beat. Way way back in the Summer of 2003, the guy I was dating had gotten me to sit down and watch Office Space for the first time ever. Everything I’d heard before had not prepared me for how little I would be impressed by the film. Sure it was funny, but as I’ve said before, my “office” movie is Nine to Five. The things I remember most from Office Space are Gary Cole and “my O face”.

After I called the Superman III scheme a few seconds before a character mentioned it, he realized the viewing was quickly going downhill, so he shook up a batch of cosmos but the only snack he had was a jar of pickles. We weren’t proud, we were short on funds and we weren’t putting on pants, so pickles it was.

Lemme tell ya, the best ideas are born of desperation! And as it so happens that today is another day when I’m not proud and happen to have a pickle handy, I’m takin’ it back to ’03! Unfortunately, supermarket jar dills work much better than the deli variety, it relies more on salty than sour, but if you’re a homemade pickle person you can easily make them to your taste. So don’t bother with pickle juice with your cocktails, think more about a pickle pairing!

I’m a bit excited about this year’s new offering, the Toffee Mocha Latté. Even though I don’t normally go for their candy-like drinks, something about that chocolaty toffee sauce just sounded so good! So far, it hasn’t disappointed. I ordered one this morning while they set out a sample tray and it’s not quite like a candy bar dunked into a coffee, but has just enough sweetness in the opposite direction from my usual Vanilla Latté to make it a viable option. I hope other customers like it as I wouldn’t mind seeing it stick around even after the colder months. There have been more than a few seasonal drinks at the ‘bucks that I’ve loved, but have never been seen again.

So here I sit, in my air-conditioned office, sipping my espresso drink while the sun’s already ramping up for a hot day out there and yet… life is good. Happy September, everyone, and here’s to cooler days!

Just a little food porn to get your Monday morning off to a good start. A friend and I have started cracking open our cookbooks in an attempt to get back to the fun of cooking and since these happen to be collections of lighter and healthier recipes, it doesn’t hurt the bottom line either. Above is a “Lighter” Fettucine Alfredo from America’s Test Kitchen which cut the usual cals/fat by roughly 40% or so. They use fresh (or store-packaged fresh) pasta, swap out the heavy cream and butter for half & half thickened with cornstarch and reduce the amount of cheese. Unlike many of their lighter recipes, this one wasn’t too involved and didn’t have weird or crazy substitutions, but unlike the more traditional creamier sauce, this doesn’t keep its sauciness very well, so my leftovers will probably need a dash of water or half & half while reheating.

I’m a fan of chicken with the dish, so I sauteed a bone-/skin-less breast to serve atop it. I’m not normally a “one serving” person, but this was plenty satisfying for me and I didn’t have any urge to snack or look for a dessert later. Like other recipes in The Best Light Recipe, it cuts back on the cals, but not if you chow down the whole thing. When living & cooking single, it’s hard to resist going back for another nibble, but I’m looking forward to enjoying this for the next few days and not having to worry about what to make for dinner.

Not that I’m opposed to a good crab boil, mind you. When I was a kid visiting my grandparents in Savannah–during that typical childhood exile where your parents gladly get rid of you for a few weeks–my grandfather would wake us up at dark o’clock to go crabbing. I’d start out with a bucket shaped crab pot, but once I got good at it I could dip a single weighted line with bits of chicken on it and slowly draw up one crab after another. Even if we initially argued at getting up so early in the morning to spend it out on a boat, we couldn’t argue with the results and headed home with quite a haul to be boiled, seasoned, cracked and devoured. It was a family event and since then, it isn’t really fun for me unless you’re sitting around a newspaper-covered table and gabbing away while picking sometimes the tiniest amount of meat out of the shells.

Still, the craving demanded attention, so I did the next best thing and planned on a trip to the market for crab meat. I was just going to steam it in some Old Bay and snack on it with clarified butter, but after a few minutes searching I found a recipe for Baked Maryland Lump Crab Cakes. I’m certainly not anti-fried foods, but in my own house I am pretty anti-frying, so any recipe that produces a good “oven-fried” result works for me. And with this recipe, the results weren’t so bad!

If I’d been thinking, I would have pan-seared the crab cakes before popping them in the oven to bake, but they still turned out nicely cooked and browned. And ignoring my photo efforts, this recipe isn’t time-sensitive. While it’s nice to have everything out and ready to dump in the bowl, this is a “dump it in the bowl” recipe. Mix wet stuff, fold in crab meat, mix dry stuff, fold it in, form cakes.

Ingredients

• 1/4 cup bread crumbs
• 1 teaspoon baking powder
• 1 teaspoon dried parsley
• 1 teaspoon mustard powder
• 1/8 teaspoon black pepper
• 2 teaspoons Old Bay™ or seafood seasoning of choice
• 1 tablespoon mayonnaise
• 2 tablespoons butter, melted
• 1 teaspoon Worcestershire sauce
• 3/4 cup cholesterol-free egg product
• 1 pound lump crab meat

Directions

1. Preheat oven to 375° F. Grease a baking sheet.
2. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

My modifications were using claw meat instead of lump as it was less than half the price but needed a bit more flaking with a fork to separate the meat before adding it in. I used a 1/3 cup measuring spoon to form my cakes so only ended up with about 6 large cakes, not 12. After the first flip, I raised the oven to 400° F because they were looking a little pale. They browned up much better at the higher temperature.

I wasn’t really thinking what to serve them with or atop them when I was shopping, but I tossed together a tablespoon of mayo with one or two minced (then crushed/pulverized) cloves of garlic, some Old Bay and a sprinkle of paprika for color as a quick accompaniment. The way these spread out while baking would make them great for crab cake sandwiches as well.

I’d definitely make these again, and they look as though they would travel well either pre- or post-baking. Since crab meat is usually sold ready-to-eat, the only concern is getting the egg (product) cooked and they’re yummy fresh out of the oven or as a later Nigella-style fridge snack. These won’t replace some of the best crab cakes around DC or even the best I’ve ever had at Stoney’s, but it’s a good (and easy) recipe to have under my belt. However I’m betting there are some other good crab cake recipes out there too. Feel free to share them in the comments. Enjoy!

My go-to recipe is pretty simple, but it’s not mine save for the odd alteration. This is “The Best Sangria” as determined by America’s Test Kitchen and the recipe’s been up on my other blog for a while now, but there’s nothing wrong with rehashing a classic, especially now that Summer is here. This really is the perfect beverage for a backyard cookout, a rooftop party or anytime it gets a little too hot and you’ve had time to prepare a cool beverage.

Ingredients

• 2 large oranges, washed (one sliced, one juiced)
• 1 large lemon, washed and sliced
• 1/4 cup sugar
• 1/4 cup triple sec
• 1 (750 ml) bottle inexpensive fruity medium-bodied red wine

Directions

1. Add sliced orange, lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
2. Stir in orange juice, triple sec, and wine; refrigerate for at least 2–and up to 8–hours.
3. Before serving, add ice and stir briskly to distribute fruit and pulp; serve immediately.

And it’s just that simple. A large orange produces about a 1/2 cup of juice in case you don’t have enough fruit around the house and I may change up the liqueur used, substituting out pear for orange or just adding it in to make it more potent. It will need at least 6 hours before serving to give the wine time to mellow out, so I usually make it the night before, or in the wee hours of the morning. If you won’t be enjoying it for a while, take the fruit out after about 8-10 hours and strain it to be stirred back in later.

As this is a “leftover” dish, it’s not meant for your finest wines unless you’re really into that. I usually opt for Fish Eye Cabernet Sauvignon or Merlot because it 1: comes in screwtop bottles, which are great for transporting the sangria once made, and 2: it’s cheap. It costs $4.50 a bottle when you buy it as a 6-pack from Safeway. This recipe scales upwards nearly equally, so you’ll likely need a bucket when making a bigger batch, but I find that people appreciate that just as much.

As a special reward for yourself, you’ll find that, for example, making 3 bottles of wine into sangria results in about 4 bottles worth of sangria. So you can keep a bit for yourself at home in case you didn’t get enough of your own concoction at the party. But if–like me–you’re not proud, carting the sangria around in a bucket is just fine too and a lot easier. With the added potential of making new friends on the metro when they see what’s in the bag! And if you need a creative gift, buy some nicer bottles or make your own labels to slap on some screwtop bottles. This recipe keeps in the fridge for up to a week before it starts to go through a bit of fermentation which, while making it more potent, also turns it bitter faster. So it’s not something to keep around forever like regular wine.

If you can find it on the cheap, or happen to be gifted some Spanish wines, a Tempranillo or Grenache would be great or a big fruity French Beaujolais, but those are definitely bottles you’d use for next-day Sangria. This isn’t a drink to spend either too much money or time on. That latter because it goes fast. If you fear you haven’t made enough, be sure to fill each person’s glass with plenty of ice & fruit and as a last “stretching” resort, top each glass with ginger ale. In my experience, however, this won’t work for long but by the time it’s all gone people will be feeling pretty good anyway.

Now that my “secret” is out, I may have to start bringing actual food to potlucks and cookouts… the horror!

I used to live down the street from CommonWealth and would often stop in after work for a drink and bar snack before heading home. It’s a very warm place, often busy, but it’s always felt more like a restaurant than a neighborhood watering hole. Their new “snacks” menu items may change that. They’ve added more televisions around the dining room, though there are still some tables where one won’t have to watch them, and their small plates seem to encourage people to come in for a lighter meal and linger. A move that can help maintain a good revolving crowd, but can backfire if a place becomes too popular. As CommonWealth is nicely established, I think this will bring in new diners without alienating their regulars.

Even though it seems trite to go to a restaurant with so many choices and order the burger, their new Lamb Burger with Salsa Verde is definitely a favorite. The fresh bright notes of the salsa blend amazingly well with the well-cooked, slightly spicy lamb. They served them up as sliders for the tasting dinner, but it’s normally served as a regular burger. However, our table did suggest they add the sliders to the bar menu as they’d be a big hit. Other highlights were the Lemon Fried Olives, Garlic Shrimp w/Thai Chilies, and Baby Beet Salad w/Green Beans in Mustard Vinaigrette.

The staff and owner Sandy Lewis were very knowledgeable about the food and drinks. And as is the growing trend, Lewis was able to tell us their farms and sources for the dishes. Chef Jamie Leeds–most recognizable from Hank’s Oyster Bar–was also on hand to answer questions, though you’re more likely to see her through the view of the kitchen available from some of the dining room tables.

I no longer live close enough to make CommonWealth the break in my commute, but when I get a bit misty-eyed for Columbia Heights, I could definitely metro up for a lamb burger and a french margarita. These new small plates seem to shift them a bit from gastropub to pub, but for many of us that’s a fine thing indeed!

Links
CommonWealth: Facebook
OpenTable
Yelp
Urbanspoon

Of course, having been raised in the South, this probably has my ancestors up in arms because it isn’t “proper” brewed iced tea. But my ancestors didn’t have microwave ovens! I derive “kitchen hack” from life hack, in that it’s a trick to produce a satisfying result, even if not by the “standard” method.

When I first moved to Washington DC, it was Spring, which is a lovely time to be in DC. The temperatures are nice, flowers are blooming everywhere, there’s the occasional rainstorm to wash away the pollen… it’s great! Unfortunately, it’s followed by Summer, which is not a fun time to be in DC, an even less fun time to be in my first group house experience with no central air-conditioning. Our fridge was filled (and re-filled) with gallon jugs of water at all times and we’d spend a lot of time out front on the porch swing because at least there was sometimes a hint of a breeze. It was easy enough to make sun tea, but that took hours, so I would head into the kitchen and walk out 10 minutes later with a tray of iced tea for everyone. The housemates never asked how I did it–gift horse and all–and attributed it to a little Southern kitchen magic.

I tell you now, it will take you longer to read this recipe than it will ever take you to make this recipe.

Microwave Iced Tea

• 4 cups water
• 8 tea bags (or 2 family size tea bags or 3 tablespoons loose tea)*
• 3/4 cups sugar, or to taste (naturally sweeter or fruit-flavored teas may need less sugar to your own taste)

1. Add tea (bags or loose) to microwaveable measuring cup with 4 cups cold water.  Set for 5 or 6 minutes, bringing just to a boil.
2. Stir and press tea bags gently against sides to release until tea is darker looking. With loose tea–it usually completely sinks or floats–remove from microwave with 1 minute cooking time left, stir and replace for the final minute.
3. Pour sugar into a gallon (4 quart) pitcher.  Add tea, straining bags or loose tea as you pour.
4. Stir, fill with water/ice and refrigerate or serve over ice.

* You can mix and match bags and styles of tea, but the key for a gallon is 8 teaspoons. I often temper 4 bags of strong tea with 1 family-size bag of green tea, or add loose mint tea to orange pekoe black for a sweet southern mint tea.

And you’ve got iced tea! Like I said, it’s a no-brainer but it surprises me how many people I tell this to that have never thought of it before. Adventures in Shaw was most appreciative when I showed it to her.

I’ve used this method with all sorts of teas: pre-bagged, white, green, black and red. The Strawberry Garden white tea from Zen Tara Tea works quite well and doesn’t even need that much sugar. It’s easy to adjust to your personal tastes and with Summer temps going into the 90s, I like having a pitcher of iced tea in the fridge at all times.

I’m sure we all have kitchen hacks that we’re proud–or sometimes ashamed–of, it’s all good. I wouldn’t necessarily stand this up against sun tea, but it works for me and my housemates never complained. Enjoy!

“Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.”
–Benjamin Franklin

I’m not quite as much of a wine drinker as I used to be. Vintage Virginia used to be firmly scheduled each year, but when I got rid of my car and other friends with cars moved away, it wasn’t quite as easy to make it out to VA to attend. This year a last-minute invite in response to my need for a day trip appeared out of nowhere and Vintage Virginia was back on!

About 50 wineries from Virginia show up, along with food and crafts vendors, and it’s a really good time. You’d think that it would be a loss for the wineries as they’re just giving away product all day–albeit in 1-2 ounce doses–but the vendors I talked to seemed really excited about the day. When I’d been in the past, the wineries had descriptions of their wines available and you could request a tasting of select bottles, but this year most of them seemed content to give tasting flights to a group at a time. This was both good and bad, as the group I was with was there to taste and buy, not taste and party. We got stuck behind some people for whom tasting had evolved to drinking. But as every taster is a potential purchaser, I can’t fault the wineries and volunteers for making sure no one’s glass went dry.

Thankfully the sun stayed away for most of the day, but around 4 or so, it was streaming down on us. By then even my tasting had become drinking–especially as some wineries also sell wines by the glass. Along the way we’d made lots of notes about the wines we liked and decided to head back to our favored wineries to buy some bottles and have them sent to will call. (Will Call at a wine festival is the most dangerous and brilliant idea ever.) Luckily, for me, some of the wineries had sold out of the bottles I wanted by the time we rolled around. This is really a defensive maneuver on my part as I only came home with nine bottles. If I’d been buying while tasting, I’d have bought a lot more.

The pictures from the day are on flickr, and I’ve still got my notes on the wines I liked and the wineries I want to visit. Most of the wineries are a few hours outside DC/NoVA and I look forward to a day trip or two to make a visit. However, even if I can’t make it, living in DC allows me to have wine shipped–a big plus. Between Vintage Virginia and Wine in the Woods each year, there are few excuses not to indulge your love of wines and local wineries.

When I got my first crock pot, my inbox and IM windows were flooded with recipes to try and one that worked out well for me was a pulled meat style barbecue. It was ridiculously simple, put meat in the crock pot with a bottle of your chosen barbecue sauce and set on Low for six hours, shredding it at the seventh hour and simmering in the developed sauce. I shared the technique with a friend and ended up getting a mention as a “foodie friend” in her post on Pulled Pork. After looking back at that recipe, I decided to give it a try with a pork shoulder I recently picked up at the supermarket. Instead of a wet sauce, it uses a dry rub and relies on a bit of water and the pork’s fat to develop a sauce as it slowly cooks.

The dry-rub recipe is a “classic” from Cook’s Illustrated and the method is pure crock-pot with just a little bit of fiddling. You normally can leave things in the crock pot and walk away, but this requires some turning early on and obviously some shredding in the later hours:

• one 6 to 8 lb. pork shoulder
• 1/4 cup water (optional, depending on how much sauce you want to form)
• spice rub
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 1 1/2 to 2 teaspoons cayenne pepper
    (2 tsp if you like it spicy, I substituted chipotle pepper to trade heat for smokiness)
  • 1 tablespoon chili powder
  • 2 tablespoons ground cumin
  • 4 tablespoons paprika
  • 1 tablespoon dried oregano
  • 2 tablespoons dark brown sugar
  • 1 tablespoon white sugar
  • 2 tablespoons salt

1. Mix together the spice rub in a large ziploc/oven bag, shaking it to combine the spices thoroughly.
2. Add the pork shoulder and vigorously shake the bag until the pork is fully covered in the spice rub.
3. Place the sealed bag in the refrigerator for at least 8 hours/overnight. The longer the pork is allowed to marinate, the stronger the flavor will be.

On cooking day, remove the pork shoulder from the bag and place it in the crock pot. Discard any leftover spice that didn’t “cling” to the meat.

1. Add the 1/4 cup of water, if desired, and place the pot on low.
2. Cover the pot with the lid and allow to cook for 1 hour.
3. After an hour, turn the pork shoulder over and continue to cook for 1 more hour.
4. Turn the pork shoulder over one more time and let it continue to cook for another 4 hours.
5. Check to see if the pork is starting to tenderize. If it is, shred the pork using a fork (or tongs–or bear paws!) and stir the shredded meat around in the sauce created during cooking.
6. Cook for another 30 minutes to an hour, depending on your crock pot and the desired flavor/texture.

If your pork shoulder is closer to 8 pounds, you may need a longer cooking time and vice versa for smaller cuts of meat. Because of the fattiness of pork, it’s hard to mess this one up. Please note, this recipe makes a lot. It would be great made in advance of a picnic or party, but if you’re making this for just yourself, plan on a lot of leftovers!

To appease the BBQ purists out there, I admit that this isn’t barbecue. It was slow cooked using a steamed/simmering method, not slow-roasted over low heat on a grill/smoker. Some people like the charred bits that barbecue brings and if you feel that’s missing from this recipe, I advise that you remove the pork shoulder at about hour 5 or 6, place it on a baking or roasting pan and set it under the broiler for a few minutes per side to crisp up the edges before returning it to the crock pot for shredding. Just be careful moving the pork shoulder around at this stage as it’s quite ready to fall apart.

Even if it isn’t traditional barbecue, it will do for me in a pinch. Especially if I see that a planned cookout might be rained out, this wouldn’t be bad to have in the fridge as a backup dish. And while a sandwich is certainly the most satisfying serving method for the pork, I could also see it going over couscous or steamed rice, rolled up in a wrap with chopped veggies or even tossed with some cheese into an omelette for brunch. As I said, you’re going to have a lot of it, so if you and your guests aren’t feeling piggy–pun intended–when it’s first served up, plan ahead to freeze some or make some unique dishes with the leftovers. Enjoy!